2 cups peanut butter (we used smooth, you can use crunchy if you’d like)
½ cup (1 stick) salted butter
3 cups Rice Krispies cereal, crushed by pulsing a few times in a food processor
2 to 3 cups confectioner’s sugar
3 cups semi-sweet chocolate chips (or your favorite melting chocolate), plus more as needed
In a small saucepan, melt peanut butter and butter over low heat, whisking to combine.
In a large bowl, combine crushed Rice Krispies and 2 cups of confectioner’s sugar.
Pour the melted peanut butter and butter mixture over the cereal mixture and stir to combine, using your hands as necessary. The mixture should be wet enough that you can form it into balls – add more confectioner’s sugar if it seems too wet, add a little more melted peanut butter if it seems too dry.
Use a small scoop and portion out the bon bons onto a parchment or wax paper-lined cookie sheet. With your hands, roll each portion into balls and place back onto the cookie sheet.
Chill for about one hour.
Melt the chocolate chips in a double boiler (or in a metal bowl placed over a pan of simmering water) stirring the chocolate so it melts evenly and doesn’t scorch.
Turn off the heat under the chocolate, but keep the bowl on the pan of hot water. One by one, dip each chilled peanut butter ball into the chocolate, using a fork to spin the ball around to fully coat. Place back on the lined cookie sheet.
Repeat this process until all of the balls are coated with chocolate (melt additional chocolate chips as needed). Place cookie sheet back into the refrigerator and chill until chocolate has set.
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